Eleanor's Lighter Tuna Noodle Casserole

Ingredients

• 8 ounces wide egg noodles, cooked al dente
• 1 cup light mayonnaise or fat-free mayonnaise
• 1 cup light sour cream or fat free sour cream
• 1/2 cup grated parmesan cheese
• 1/2 cup nonfat milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried dill
• 1/2 teaspoon celery seed
• kosher salt
• freshly cracked pepper
• 2 (6 ounce) cans tuna, drained
• 1 cup frozen peas, thawed
• 1/2 cup diced red bell pepper
• 1/3 cup sliced green onion
• 1/4 cup breadcrumbs (optional)

Directions

1. 1

   Preheat oven to 350. Butter 2qt. baking dish.

2. 2

   Cook noodles till slightly al dente, 4-5 min, drain.

3. 3

   Combine mayo, sour cream, parmesan cheese, milk, mustard and spices. Add hot noodles to this mixture in a large bowl.

4. 4

   Add tuna, peas, red pepper and green onions, turning gently till well combined.

5. 5

   Taste for seasoning and add salt and pepper to taste.

6. 6

   Pour mixture into buttered baking dish, sprinkle with bread crumbs if desired, and cover with tin foil.

7. 7

   Bake at 350 for 40-45 minutes, uncovering for last 5 minutes.